An easy, homemade yeast dough is the base of these pepperoni pizza rolls. Stuffed with pizza sauce, parmesan cheese, mozzarella cheese, and pepperoni. You’ll be amazed at the flavor of the easy yeast dough with the spicy pepperoni and gooey cheese.
I rely on these pepperoni pizza rolls way too much. I have made them at least once a week for the past month. If there is not pepperoni pizza or a bacon cheeseburger on the dinner table chances are my 6 year old son wants nothing to do with dinner. I have always said that I will not cook anything different for me and my husband, and same with my kids. They eat what I make. It’s usually a battle but it’s the rule 🙂
On nights that I just don’t feel like the dinner battle, I make these. They come together so quickly even though they are a yeast dough and I know my kids will devour them with no complaints.
I am not good with yeast doughs so if I post a recipe on my blog that uses yeast, then you know it’s super easy. Like these PARMESAN BREAD STICKS. They are amazing and are so easy. Even I can do it 🙂 I am trying to get better with using yeast and practicing more. I’ll get there. In the meantime I will stick with these easy recipes.
I would highly recommend using the HOMEMADE PIZZA SAUCE I posted yesterday. One recipe will be enough for the inside of the pepperoni pizza rolls as well as a dipping sauce for once they’re cooked.
* You may not need all 4 cups of flour called for. You just want to add flour (1/2 cup at a time) until the dough pulls away from the sides of the mixer and forms a nice ball. The sides of the mixing bowl should be clean of any sticky dough. Every time I have made these I have used about 3 3/4 cups flour.
** I use mini pepperonis so that I don't have to do any additional chopping. You can find them by the pepperoni at the store.
- 1 1/2 cups warm water
- 1 tablespoon honey
- 2 tablespoon olive oil
- 4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 3 1/2 to 4 cups flour *
- 2-3 cups pizza sauce homemade recipe [here ]
- 1 block (8 oz) shredded mozzarella cheese, 2 cups
- 1 package (5 oz) pepperoni, chopped (about 1 cup)**
- 1/3 cup yellow cornmeal
- 1/4 cup freshly grated Parmesan cheese
- Preheat the oven to 425 degrees. Line a large, rimmed baking sheet (about 12X18-inches) with parchment paper or a silpat liner.
- For the dough, in an electric stand mixer fitted with the dough hook (you can also do this by hand in a large bowl with a spoon) stir together the water, honey, olive oil, yeast, salt and 1 cup of the flour. With the mixer on low speed, continue adding the flour until the dough clears the sides of the bowl and forms a soft, smooth ball. Knead for 3-4 minutes. Let the dough rest, covered, in the bowl for 10-15 minutes.
- Separate the dough into two pieces. On a lightly greased countertop, press one portion of dough into a thin rectangle, about 14X10-inches.
- Spread 1/2 to 3/4 cup pizza sauce evenly across the top. Sprinkle evenly with half the mozzarella cheese, half the Parmesan cheese and then half the pepperoni. Starting on the long side, roll up cinnamon-roll style, and pinching the seam together at the end to seal.
- Place the cornmeal in a bowl or shallow dish. Cut the dough into 1-inch sections. One by one, press the bottom of each pizza roll into the cornmeal and then place on the prepared baking sheet about an inch apart.
- Repeat with the remaining half of dough.
- Once all the pizza rolls are placed on the baking sheet. Bake for 15-20 minutes or until golden brown.
- Serve the pizza rolls immediately out of the oven with the extra pizza sauce for dipping.
recipe adapted from here